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Ingredients
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2 cups all-purpose flour
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3 tablespoons white sugar
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1 tablespoon baking powder
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½ teaspoon salt
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6 tablespoons butter
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2 tablespoons lemon juice
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2 eggs, beaten
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⅓ cup half-and-half cream
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¾ teaspoon lemon zest
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¾ cup fresh huckleberries
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1 cup powdered sugar
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¼ cup lemon juice
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¼ teaspoon lemon zest
Directions
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Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
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Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
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Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
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Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.
Nutrition Facts (per serving)
208 | Calories |
8g | Fat |
32g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 208 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 49mg | 16% |
Sodium 237mg | 10% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 1g | 3% |
Total Sugars 15g | |
Protein 4g | 7% |
Vitamin C 5mg | 6% |
Calcium 64mg | 5% |
Iron 1mg | 7% |
Potassium 63mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.